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THE ALOHA PIE OF YOUR DREAMS

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THE ALOHA PIE OF YOUR DREAMS

Four months?  Four months since I posted here? Apparently so. No idea what happened in that void, other than psychic pain and misery inflicted by the Giant Dorito in the White House, but let us not speak of that. Let us speak of the day when the sun shines again, which we hope will be very very soon.

Fast forward to happier thoughts.

We had guests come to dinner last night, including someone my husband hadn’t seen in more than 40 years. He barbecued 1/2 pound hamburgers. I made the guacamole, the oven fries, and this Aloha Pie.

Years ago I had a slice of Aloha Pie in a restaurant and it was just fabulous, but that restaurant is long gone. I tried a couple of recipes but they weren’t the same… until now.

This started as a recipe for Pineapple Cheese Pie from Sunset Cook Book of Favorite Recipes Volume 1, which you should own because it’s full of retro-to-nearly-retro recipes that anyone can make and which are deliciously unconcerned with fat, salt, and sugar. My copy is stained, dog-eared, and falling apart. I will never let go of it. Anyway, I looked at that recipe and thought it could be improved upon with little effort.

And after all that, the guests didn’t stick around for dessert. Their loss. It was divine.

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This makes a deep-dish 10″ pie.

Note: Do not be tempted to use fresh pineapple. It contains an enzyme that prevents gelatin (in the cream cheese) from setting up.

ALOHA PIE

Crust:

  • 1 1/2 cups graham crackers, crushed (or substitute another cookie like Nilla Wafers)
  • 1/4 cup melted butter

Crush the graham crackers by putting them in a plastic bag and whacking them with a rolling pin or similar implement of destruction, or putting them in a blender or food processor. Or you can do what I do and just put them in the pie plate and crumple them with your hands, not worrying if some pieces are bigger than crumb-size. Pour the melted butter in and mix it around. Pat the ensuing butter-crumb melange onto the bottom and sides of the pie plate. Bake in a 350 oven for 10 minutes and set aside.

Filling:

  • 2 8-ounce packages cream cheese, softened (I used low-fat)
  • 2 eggs
  • scant 1/2 cup sugar
  • 1 teaspoon almond extract

Using an electric mixer, blend all the filling ingredients together until smooth. Then add:

  • 1 can (about 1 pound, more or less) pineapple chunks in juice, thoroughly drained (use a good name-brand like Del Monte, not an off-brand. Also, use the juice for something else like a cocktail)
  • 1 firm-ripe thinly sliced banana

Fold those in carefully, then scrape all the filling into the baked crust and smooth the top.  Bake at 375 for 20 minutes.

While that is baking, in the same bowl combine

  • 1 cup sour cream (I used low fat; nonfat or regular would work too)
  • 3 tablespoons sugar
  • 1 teaspoon almond extract

Separately, put about

  • 1 cup unsweetened coconut flakes

in a dry frying pan and toast over medium heat, shaking and stirring frequently, until it has a nice tan. Remove from the pan (if you leave it in the pan it will burn from residual heat) and set aside.

When the pie has baked its allotted 20 minutes, remove from oven. Spread the sour cream mixture evenly over the top, then sprinkle with the toasted coconut. Return to the oven and bake another 5 minutes, then remove pie to a cooling rack. Let cool for an hour, then cover and store in refrigerator.

This was even better than I hoped for.

Vary this pie by leaving out the banana and coconut, in which case it would revert to Pineapple Cheese Pie status. Add some macadamia nuts or toasted almonds along with the coconut or in place of. Use vanilla extract, coconut extract, and/or a spoonful of rum in place of the almond extract.  If there are egg whites hiding in the refrigerator, skip the sour cream and top with a meringue instead.

I can’t think of anything you would want to garnish this with. This is perfect on its own.

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LESS SUGAR PUMPKIN BREAD

If you buy a small (16 ounces) can of pumpkin, that is just enough to make one pumpkin pie. But if you buy the big can of pumpkin because it’s cheaper, you might still only make one pie, and then you have half a can of pumpkin left over. You will put it in a dish in the fridge and intend to make it into muffins or pancakes, or you might put it in the freezer and intend to make a pie out of it, and we all know how that winds up, right?   Recently I threw out an unmarked frozen glob in the freezer which I realized about a week later was frozen pumpkin puree from God knows when.

I have been making pumpkin puddings – which is pumpkin pie filling baked without a crust – because it’s way easier than pie, and far fewer calories and less fat, and that works out very well, except when there’s half a can of pumpkin left over.  To that end, I thought pumpkin bread would be a good solution.

I found a Bobby Flay recipe at Epicurious for Pumpkin Bread, and I adapted it a little bit, primarily by cutting the sugar way down, but this is still plenty sweet. If you have leftover baked sweet potato or winter squash like Acorn or Butternut, use those in place of the pumpkin. This would be an excellent bread to serve thinly sliced with coffee or tea. It also toasts very well the next day.

LESS SUGAR PUMPKIN BREAD

  • 1/2 cup golden raisins
  • 1/3 cup chopped pitted dates
  • 4 tablespoons (1/2 stick) butter, softened
  • 1/4 cup vegetable oil
  • 3/4 – 1 cup sugar (depending on how sweet you like your bread)
  • 1 16-ounce can pumpkin puree or half of one 29-ounce can (NOT canned “pumpkin pie filling”)
  • 2 large eggs
  • 1 cup unbleached white flour
  • 3/4 cup whole wheat flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves

Preheat oven to 350 F. Generously grease (I use vegetable oil) and flour a glass loaf pan.*

[To grease and flour a pan: take about 1 tablespoon oil, Crisco, or other fat, and smear it around the inside of your pan, being sure to get up on the sides and in the corners. {I don’t recommend butter for this because butter is not entirely fat, and the fat-less portions will not coat a pan – leaving places where batter will stick.} Then toss in a generous tablespoon of flour and tilt the pan around to get all of the greased areas covered with flour. You might need a little more flour. Pour out any big excess of flour.)

Bring 2 cups water to a boil in a saucepan and add the raisins and dates. Turn off heat and let sit 5 minutes, then drain thoroughly and set aside. This will remove any sulfur (used to keep dried fruit soft; it can cause allergic reactions and is unbelievably nasty if it seeps into the rest of the bread) and also soften and plump the dried fruit. (if you have more time, steep the rinsed fruit in hot tea or hot orange juice.)

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Combine softened butter, oil, and sugar, and cream with a wooden spoon until sugar is fully incorporated. Stir in the pumpkin, then add eggs, one at a time, until combined.

Add the flour, salt, and spices.

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Mix to completely incorporate dry ingredients. Mix in dates and raisins.

Scrape into greased and floured loaf pan. It will be a little soft and gooey and pudding-like, but don’t worry.

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Bake at 350 Fahrenheit for 1 hour, 15 minutes. Remove to a rack to cool 15 minutes. Loosen around the loaf with a knife. Place a cooling rack on top of the bread, hold the pan and the rack, and flip it upside down to release the bread.

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While it is tempting to slice it right away, it will crumble if you do so. Let it cool at least 15 minutes and it will slice much more evenly.

Serve as is, or with softened butter or cream cheese. Let cool completely before wrapping for longer storage. A brown paper bag is really better than plastic wrap – the bread won’t sweat and get ugly and moldy.

Variations:

  • Add powdered or diced candied ginger.
  • Add up to 1 cup toasted chopped nuts.
  • Substitute brown sugar or turbinado sugar for all or part of the sugar.
  • Use all unbleached flour, OR all whole wheat flour.
  • * To use a metal loaf pan: preheat oven to 375 degrees and bake as above.
  • If you don’t want to use the raisins and dates, increase sugar to 1 cup. But you will find that if you soften the fruit in hot water as above, that it simply seems to melt into the bread rather than stay intact like odd little lumps. Also, golden raisins (sometimes called white raisins) are much more tender than black raisins.

 

 

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